Hi, I'm from South Central PA with roots from Pittsburgh. So, I cook a lot of Eastern European dishes as well as the local Pennsylvania Dutch :yum: I'm so happy I found this site!
Thanks!
I've been making peanut brittle for several years and tried making some today. My recipe (as well as some others) take the candy to 300 degrees. For some reason, the batches I made today, the candy burnt before it even reached 250 degrees. Could it be because I used a different brand peanuts...
I had this problem one time and I found out that if the humidity is high, the peanut brittle will be chewy. Now I make sure the humidity is low before I make it and I've never had a problem since.